Wednesday, August 12, 2009
Around the World: Turkey
This is one of the first recipes I made for the new cookbook. Last year around this same time I baked baby eggplants and filled them with lemony rice cooked with onions and tomatoes. This is part of my Turkish-inspired feast: Stuffed Eggplants, Fresh Fava Bean Salad, Mini Pita Bread, and a bite of Turkish Delight for dessert.
In the photo I surrounded the stuffed eggplants with pretty yellow pear tomatoes and garnished them with fresh dill, all from the farmer's market. It's the time of year once again when the farmer's markets are awash with eggplants and tomatoes, so keep your eyes open for baby eggplants that are just the right size to fit into your lunch box!
Link: Vegan Lunch Box Around the World.